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Bisco_Ben

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Join Date:

06-30-2010

Last Activity:

05-24-2016 4:15 AM

Likes Given: 51

11 Likes on 11 Posts 

    ABOUT ME

  • Glen Cove, NY
  • IPA's!
  • Single

LATEST ACTIVITY

  • Posted in thread: Brett Brux saison tastes like crap after kegging. Age or dump? on 05-24-2016 at 03:29 AM
    So I've had a basic saison made with 3711 French saison and a bunch of sterling hop late
    additions/dry hop. I added the brett brux right from the white labs tube with the 3711 and aged
    it for about 3 ...

  • Posted in thread: Used lactic acid to pre-acidify my wort, is this ok? on 04-20-2016 at 03:19 AM
    I am still using live bacteria (lacto plantarum), i just used the lactic acid to drop the pH to
    4.5 in order to keep off other unwanted stuff. Im just wondering if the added lactic acid
    solution will ...

  • Posted in thread: Used lactic acid to pre-acidify my wort, is this ok? on 04-20-2016 at 03:02 AM
    Yes, so I can confirm the 4.5 pH at 60*F reading pre-boil.

  • Posted in thread: Used lactic acid to pre-acidify my wort, is this ok? on 04-20-2016 at 02:31 AM
    So I recently purchased some probiotic lacto plantarum capsules for kettle sours and brewed the
    wort today. I wanted to lower the pH to 4.5 before adding the lacto so I used 3 teaspoons in
    7.5 gallons...

  • Posted in thread: Kettle Souring - Low PH tolerant strain for fermentation? on 04-13-2016 at 03:39 AM
    So after reading this thread, I picked up some of the swansons capsules as well. I was
    wondering though, do you guys open the capsules and dump in the contents or just throw the
    whole capsule into the...

  • Posted in thread: It is ok to add packaging yeast to carboy instead of bottling bucket?? on 03-31-2016 at 02:32 PM
    I'm aware of everything you said Revvy, i've been brewing for almost 10 years haha. I'm just
    looking to avoid excess yeast that could be caused by adding a whole packet to the bottling
    bucket. I was p...

  • Posted in thread: Stuck London III on 03-31-2016 at 04:38 AM
    I just did an all whirlpool hopped IPA recently and decided to use the London III. I usually
    end up around 1.011-1.013 for my IPA's with most yeasts and the London III finished around
    1.015, and that ...

  • Posted in thread: It is ok to add packaging yeast to carboy instead of bottling bucket?? on 03-31-2016 at 04:31 AM
    So I have a year-plus old sour that I plan to bottle very soon. I have the danstar cask
    conditioning yeast to add for bottle conditioning, and was wondering it it would be ok to add
    this to the second...

  • Posted in thread: Kegging without the trub on 02-17-2016 at 02:58 AM
    I fill kegs of heavily dry hopped beer all the time from the primary with no issues. Just don't
    move the carboy the day you are racking because you will get a lot of particles in suspension.
    Just get ...

  • Posted in thread: HELP! the tip of my auto siphon fell off into my 5 gallon whiskey barrel!!! on 01-19-2016 at 01:12 AM
    So after two weeks of aging my imperial vanilla porter in a used balcones whiskey barrel for
    the first time, I went to go transfer into the keg today and made a BIG mistake! It looked like
    the auto-si...

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